100g millet groats
3 mushrooms
1/2 onion
1/2 red bell pepper
2 sun dried tomatoes in olive oil
fresh parsley
1 tablespoon ground flaxseed + 2.5 tablespoons hot water
1/2 teaspoon dried garlic
1/2 chili pepper
salt
black pepper
1-2 tablespoons olive oil
Additionally:
6 carrots
6-8 black pepper grains
1 bay leaf
salt
a piece of celery
1 onion
10 cabbage leaves
90 ml tomato paste
Instructions:
Place cabbage leaves in a very hot water and leave for a few minutes, until softened.
Boil the millet as recommended on the bag. Drain it and leave to cool.
Peel mushrooms and onion and chop finely. Cut the pepper and chili into small cubes. Heat the olive oil on a frying pan. Add onion, chili and bell pepper and fry until the onion is tender. Then add mushrooms and fry for 3-4 minutes while tossing.
Add the veggies to the millet. Chop the parsley and sundried tomatoes finely and add to the millet and veggies. In a small bowl, add the flaxseed meal and water. Stir to combine. Add the flaxseed mixture to the millet and mix all the ingredients. Leave the mixture in the fridge for about 30 minutes.
Meanwhile, prepare the sauce. Peel and slice the carrots and celery. Peel and cut the onion into thin slices.
Cut out the hard center core from each cabbage leaf, using a knife. Put about 1 tablespoon of the filling in the center of each leaf and fold it up into a bundle. Make sure no filling sticks out.
Place each roll in a large pot, one next to each other.
Add carrots, celery and onion. Add bay leaf, salt and pepper grains. Add water so that it covers all the rolls. Cover and cook over low heat for about 30 minutes. Then, add tomato paste. Cook for min. 30 minutes. Do not mix while cooking. Otherwise, the filling may stick out from the rolls.
